Preparation

Soak the ham in water for 12 hours prior to cooking, to remove any excess salt.

Rinse the ham and place in a large stock pot or saucepan with the onion and Bay Leaves. Cover with cold water and simmer for 3 hours until the meat becomes tender.

Pre-heat the oven to 180°C, 350°C, Gas Mark 4. Remove the ham from the water and allow to cool for a few minutes. Cut away any skin, leaving a good layer of fat, then carefully score the fat in a diamond pattern, making sure not to cut into the meat.

Place on a baking tray and stud the ham with the Cloves in the scores that you have made on the fat.

Gently heat the jam in a saucepan and stir in the sherry and Cinnamon. Use this to glaze the ham generously.